Ingredient and Salinity Variations in Doenjang Stews Sold in a College Town and Consumer Acceptance of Doenjang Stews among Korean College Students.

Abstract

This study determined the ingredient and salinity variations in Doenjang stew sold near a college campus and determined its consumer acceptance with varying salinity levels. Doenjang stews from four restaurants near a college campus were collected around lunchtime for 3 days. The salinity and weight of each ingredient included in Doenjang stews were recorded. Consumer acceptance testing on the stews was also conducted (n=98). Overall, variations in Doenjang stew recipes, including salinity values and the weight of each ingredient, between and within restaurants were also observed (P<0.05). The salinity of Doenjang stews collected from different restaurants ranged between 1.2% and 1.7%, higher than that recommended by the Korean government. Doenjang stew with a salinity of greater than 1.3% was most liked by consumers, whereas a salinity of 1.2% was least liked. At the same salinity value, a high stock amount of Doenjang stew was preferred to a greater extent than that with a high number of ingredients in Doenjang stew, suggesting that various ingredients included in the recipe do not necessarily increase consumer acceptance of stew.